Recipe: Mayan Hot Chocolate with Chili and Orange

MAYAN HOT CHOCOLATE WITH CHILI AND ORANGE

1 ounce bittersweet chocolate (72 percent cacao), coarsely chopped
4 teaspoons Dutch process unsweetened cocoa powder
4 teaspoons sugar
1/2 teaspoon ground ancho or Chimayo chili (Ancho chili powder is sold in many supermarkets)
1/4 teaspoon ground cinnamon
4 teaspoons heavy (whipping) cream
1 1/2 cups water
4 orange wedges
2 cinnamon sticks (preferably Ceylon cinnamon) for garnish

Melt the chocolate in a 4-cup glass measuring cup in a microwave for 90 seconds on 70 percent power. Stir until smooth. (You can also do this in a saucepan set over very low heat. Watch carefully to prevent scorching.)

In a small bowl, combine the cocoa powder, sugar, ground chili and cinnamon. Blend thoroughly until free of lumps. Add the cream to make a thick paste.

Add the paste to the melted chocolate, mix well, then add the water and stir until thoroughly combined. Heat in the microwave for 90 seconds at 70 percent power, stirring once after 45 seconds. (You can also do this in a pot, on the stovetop.)

TO SERVE:
Squeeze an orange wedge into each of two mugs. Divide the hot chocolate evenly between the mugs and stir well. Garnish with the remaining orange wedges and the cinnamon sticks.

Makes 2 servings
Source: Hot Drinks by Mary Lou Heiss and Robert J. Heiss